A good salad is refreshing, decently filling but also complex in its textures and flavors. Sure, you can get your veggies in by loading a bagged mix of leaves in a bowl with a big dollop of dressing, but if you have access to fresh fruits and vegetables, there’s no better meal during a sweltering summer day than a bountiful, crisp salad.
A vegan philly sandwich recipe that has all the savoriness, umami and just the right amount of greasy-spooniness to satisfy even the kids.
Full of vibrant, fresh colors, this grain salad is the perfect power lunch or a great side dish. If you’re looking for a salad that has a lot going on (in a good way), continue reading. This is one of those the-more-the-merrier recipes when it comes to the raw ingredients, which include something you may have growing in your backyard!
They often say we eat with our eyes first — and if that’s true, there’s zero shame in going back for seconds or thirds of these stuffed peppers.
While you can make seasoned rice from scratch, to cut down on prep and cook time, we used parboiled rice with a ready blend of spices. There’s still dicing, mincing and seasoning to do, so don’t get too relaxed.
We first tried Foodies Vegan’s Pumfu (a tofu substitute made of pumpkin seeds) a week before writing this vegan Pad Thai recipe and had the eureka moment when describing its flavors: It’s slightly nutty but also fully takes on the tastes of marinades and sauces as well.
If you’ve never had Japanese curry, let’s just make sure you’re prepared for what you’re getting into here. The Japanese style is roux-based, thicker and generally a little more mild in terms of flavor.
What you find in Asian grocery stores, while quick and easy and satisfying, is usually full of preservatives. The good news is that making your own homemade version is easy — maybe just not quite as quick.
A good black bean burger is about achieving the right texture and a balance of flavors.
These quarter-pound patties are pan fried to get crispy and finished in the oven. A little bit of salt, some umami and smoky undertones from smoked paprika add complexity while the addition of soy sauce-sauteed baby bellas add a healthy dose of savory flavor that’s as delicious as it is full of plant-based goodness.
Vegan food is more than nutritional yeast. Create a wonderful depth of flavor in a single, satisfying entree: Earthiness from the mushroom, piquant sweet from a balsamic reduction and a clean, sharp finish from roasted tomato.
Thick, hearty and perfect on mashed potatoes and biscuits (with the addition of some vegan sausage bits), this gravy is super quick and a great recipe to keep in your repertoire.
A classic side dish to picnics and grill outs, this potato salad is creamy, sweet and a little tangy with the addition of some homemade quick pickled cucumber and carrot.
While it isn’t quite “traditional,” there’s something undeniably tasty about that sweet, garlicky sauce in a General Tso’s dish. It’s one of those flavor profiles that really hit the sharp spots in a pleasing way with this vegan dish.
Savory, creamy and oh so good, this vegetable lasagna is a great way to please everyone in the house. This is also one of those dishes that can be a great clean-up recipe, as in “let’s look in the crisper drawer and see what we need to use before it goes bad.”
Three ingredients. That’s it. Potatoes, flour and salt. Once you get a taste for homemade gnocchi, there’s no going back to the store-bought, gummy varieties.
This incredibly simple vegan maple brown sugar oatmeal may just be the only oatmeal recipe you’ll ever need! This oatmeal is the perfect warm and filling breakfast.
Give your breakfast a kick of extra protein and jumpstart your day with a stack of (kid-friendly) pancakes. If you’ve never made homemade pancakes before, just a few pointers to keep in mind: Don’t overmix the batter, let the batter and resist the temptation to flip the pancake early. Ideally, you should only flip the pancake once to help it retain its fluffiness.
Add some sauteed veggies to plain tomato sauce for extra color, texture and nutrients. This recipe is packed with flavor — even more if you use homemade tomato sauce — and does a great job elevating a weeknight dinner staple.
Rich, easy and simple, this tomato sauce can go on pasta as-is, blended up to make a smoother marinara/pizza sauce or dressed up with extras for a veg lover’s dream dish.
What’s not to love about fried mashed potatoes? This classic Japanese comfort food is perfect as a side dish or an entree all on its own.
Filling, warm and simple, this vegan shepherd’s pie comes together pretty quickly. The plus side is that you can get all the dishes done while it bakes, so that all that’s left to do is to eat it.
Put a sweet spin on a family favorite by adding chocolate chips in this simple one-bowl banana bread recipe. If you find yourself with a few bananas on the verge of getting a little too ripe, all you need is an hour and things you probably have in your pantry already.
This vegan chickpea “chicken” salad is one of my absolute favorite lunchtime sandwiches. It’s a perfect blend of savoriness and texture. You can keep the sandwich as simple as using garbanzo beans and silvered almonds, or even try adding in grapes and celery.
Not a lot can be as satisfyingly filling as a pasta with white sauce. This recipe is a great way to introduce plant-based cooking or try your hand at making a staple sauce that’s delicious with or without red peppers and great on pizza, too.
Gyoza was one of my favorite things to eat growing up — and actually still is one of my favorite things to eat as an adult. I have fond memories of helping my parents make these traditional Japanese appetizers at home and sitting around a sizzling electric griddle waiting for the dumplings to finish cooking.